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Coconut Flour Brownies Vegan Gluten-free Recipe

October 24, 2014 By Richa 125 Comments

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These Coconut Flour Brownies are very Allergy Friendly, fudgy, moist and delicious. Free of Dairy, egg, soy, yeast, gluten, grain, gum. Makes 8 by 8 brownie pan. Vegan Eggless Gluten-free Grain-free Recipe Jump to Recipe   

Coconut Flour Brownies | Vegan Richa

One more year and one more Diwali and a ton of sweets later, here is more sweet to start up the holiday season!

These brownies are the bomb. They are made of coconut flour, loads of chocolate and are very allergy friendly. No gluten, grain, gum, dairy, egg or nuts. Love chocolate? Make Brownies.

The recipe makes bittersweet brownies with the amount of dark chocolate in them. To make them less bitter, use all semi-sweet chocolate. 

Coconut flour behaves and feels different. The texture of these brownies will not be too gooey as they sit. They are best consumed when warm after baking. Reheat before serving. It grows on you though I tell you. I love my regular spelt flour brownies, and I also love these. They are adaptable and less prone to baking issues. 🙂

Coconut flour is not ground up dried coconut flakes (hence cannot be made directly from shredded coconut). It is ground dried, defatted coconut meat. It soaks up a lot of moisture and behaves very differently compared to regular grain flours.  

Vegan Coconut Flour Brownies | Vegan Richa

More Brownies from the blog.

No Bake Cookie Dough Brownies Made with Lentils. GF 
Brownie Mix in a Jar. 
Triple Chocolate Salted Caramel Brownies.
Chocolate Chip Cookie, Date Caramel, Brownie Bars. 
Tiramisu Cheesecake Brownies. GF 

These Coconut flour brownies would make a great addition to the Halloween treats. 

And this Bollywood Thriller dance lessons and video for your next Halloween Bollywood fusion party!😉

Every year around Diwali or any major festival, we remember the celebrations at home. Its been years since we visited India and those memories get fuzzy. Reminders like this ad (with subtitles) helps make them fresh and also a lot more emotional. Things have changed since when I came to the US to study and would call home for a few minutes every month because of the exorbitant international call cost, to now skype-ing pretty much every other day. We all are closer but still so far. Note: I do not endorse any of the products in the ad. 🙂 its the sentiment. 

Back to them Coconut flour Brownies. 

Steps:

Heat coconut milk, melt the chocolate. 

These Vegan Coconut flour brownies are fudgy, moist and perfect for the chocolate craving. No dairy, eggs, gluten, grain, yeast, soy or nut | VeganRicha.com #vegan #glutenfree #brownie

Mix in the maple, sugar, vanilla, flax, psyllium and oil. 

These Vegan Coconut flour brownies are fudgy, moist and perfect for the chocolate craving. No dairy, eggs, gluten, grain, yeast, soy or nut | VeganRicha.com #vegan #glutenfree #brownie

Add coconut flour and mix in. fold in the chocolate chips

These Vegan Coconut flour brownies are fudgy, moist and perfect for the chocolate craving. No dairy, eggs, gluten, grain, yeast, soy or nut | VeganRicha.com #vegan #glutenfree #brownie

Transfer to baking pan. Bake for 24 minutes. 

These Vegan Coconut flour brownies are fudgy, moist and perfect for the chocolate craving. No dairy, eggs, gluten, grain, yeast, soy or nut | VeganRicha.com #vegan #glutenfree #brownie

Let cool a bit before slicing and serving.  

Coconut Flour Brownies | Vegan Richa
Video: 

Coconut Flour Brownies | Vegan Richa #vegan #glutenfree #veganricha
Print Recipe
4.85 from 19 votes

Coconut Flour Brownies

These Coconut Flour Brownies are very Allergy Friendly, fudgy, moist and delicious. Free of Dairy, egg, soy, yeast, gluten, grain, gum. Makes 8 by 8 brownie pan
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Brownie
Cuisine: American
Keyword: gluten free brownies, grain free brownie, paleo brownies
Servings: 8
Calories: 374kcal
Author: Vegan Richa

Ingredients

  • 1 cup (250 ml) light coconut milk or almond milk or other non dairy milk
  • 3 Tbsp flaxmeal
  • 2 tsp psyllium husk or use flaxmeal
  • 1/2 cup (0.5 cup) 70 to 85% dark chocolate or use semi sweet to make less bitter
  • 1/2 cup (90 g) vegan semi sweet chocolate chips
  • 1/2 cup (0.03 ml) maple syrup
  • 2 Tbsp ground sugar or 12 drops stevia
  • 3 Tbsp oil coconut or organic canola
  • 2.5 tsp vanilla extract
  • 3/4 cup (112 g) + 2 Tbsp Tbsp coconut flour
  • 3 Tbsp cornstarch or arrowroot or tapioca starch
  • 1/4 tsp (0.25 tsp) baking soda
  • 1/4 tsp (0.25 tsp) baking powder
  • 1/8 tsp (0.13 tsp) pinch of salt
  • 1/4 cup (45 g) vegan mini chocolate chips or regular size chocolate chips to fold into the batter

Instructions

  • Preheat the oven to 365 degrees F / 180ºc.
  • Heat coconut milk to just about a boil. Pour into to a bowl. Add the flax meal, psyllum husk, Dark chocolate, semi sweet chocolate and let sit for minute. Then mix well to melt to a smooth consistency.
  • Add the maple, sugar, oil, vanilla extract, and mix well. Let sit for 5 minutes.
  • In another bowl, add coconut flour, starch, baking powder and soda and salt. Whisk well.
  • Add dry to the wet and mix to combine. Fold in the chocolate chips. Taste and add more sugar if needed. The batter will be more of a spongy soft dough and it will continue to dry out. Do not let it sit for long. bake immediately. Transfer batter/dough to greased or parchment lined pan. Pat down to flatten.
  • Bake at 365 degrees F / 180ºc for 24 to 25 minutes. Cool for 10 minutes before slicing. If using smaller multiple pans, bake for 18 to 19 minutes. Brownies are best served warm right after baking. Store on the counter for the day and refrigerator for a few days. Reheat before serving.

Video

Notes

Make the Ganache: Combine 3/4 cup vegan semi sweet chocolate, 1/4 cup non dairy milk, 1 tsp coconut oil in a saucepan over medium low heat. Stir frequently until most of the chocolate starts melting. Take off heat and stir until smooth. Spread over the brownie.
Nutritional values based on one serving

Nutrition

Nutrition Facts
Coconut Flour Brownies
Amount Per Serving
Calories 374 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 10g63%
Sodium 128mg6%
Potassium 170mg5%
Carbohydrates 44g15%
Fiber 8g33%
Sugar 26g29%
Protein 4g8%
Calcium 72mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

 

Coconut Flour Brownies | Vegan Richa

these Brownies are being shared at this weeks VVP and Allergy Free wednesdays

Filed Under: dessert, gluten free, Gluten Free Baking, grain free, gum-free, kid approved, popular, soy free Tagged With: brownie, vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Marisa says

    May 22, 2017 at 3:51 am

    5 stars
    I tried this recipe but made it less sweet for my vegan friend. She was so happy with the cake and even the non-vegans were very impressed! Thumbs up for a great recipe, keep doing what you do. Thank you so much!

    Reply
    • Payal says

      July 5, 2020 at 1:35 am

      Loved these brownies! Thanks so much for the recipe

      Reply
  2. JulieT says

    May 23, 2017 at 6:22 pm

    5 stars
    Well these are amazing! I have been looking at the picture of these on your webpage since I became a vegan and longing for them. Somewhere in the journey I made other vegan brownies that were so disappointing and totally missed the mark that I gave up. Then I saw these again, sitting on the side of the page of your newest recipe and I had all the ingredients. I have no idea why I waited so long but these wonderful and are even better then they look. They are moist and dense and chocolatey-everything a great brownie should be! I can’t believe I wasted years looking for a perfect brownie when it was here all along!

    Reply
  3. Shannon says

    October 15, 2017 at 10:55 pm

    5 stars
    This recipe came out fantastic! I followed it just as written and the brownies were delicious! It can be hard to achieve reliable recipes with coconut flour so it is much appreciated how accurate this one is! Will definitely make again. Thank you!

    Reply
    • Richa says

      October 16, 2017 at 8:06 pm

      Awesome! So glad it turned out well!

      Reply
  4. Suzanne says

    January 9, 2018 at 6:23 pm

    5 stars
    Hi! This looks like a great school friendly option for my daughters birthday party with her class! Will this recipe work if I bake it in a muffin tin or mini muffin tin (with it without liners) ? The kids all want “cupcakes” so just wondering how long to bake, if it will dry out or react funny. Thank you!

    Reply
    • Richa says

      January 9, 2018 at 6:46 pm

      It should work fine. Bake for about 12 to 14 mins and regular for 21 to 23. Once cool, do add a ganache or some frosting as that will help keep them moist.

      Reply
  5. Heather says

    July 1, 2018 at 9:28 am

    These look delicious. Do you know an alternative for the tapioca starch? I’m allergic to corn, potato and tapioca, which eliminates cassava and other derivatives of starches in the potato, tapioca or corn families. I would love to find an alternative for this recipe and all the other baking that requires a starch. Thanks for your help!

    Reply
    • Richa says

      July 1, 2018 at 12:54 pm

      You can omit the starch in these. It adds some binding and lightness. the brownies might be a bit crumbly thats all. if rice flour works, then add 2 tbsp white rice flour.

      Reply
  6. Lisa Falbo says

    August 31, 2018 at 3:55 pm

    Can I substitute a cocoa powder in place of the 1/2 cup of 70% – 85% or semi sweet chocolate you use? Thanks

    Reply
    • Richa says

      September 1, 2018 at 7:57 pm

      It might turn out dry. Melted chocolate acts as a binder/adds moisture. If you do try it, lmk how it went.

      Reply
  7. Ieva says

    April 2, 2019 at 11:18 am

    Hi! How to make flaxmeal? When it’s written 3 tbsp of flaxmeal, how to understand it?

    Reply
    • Richa says

      April 2, 2019 at 11:48 am

      take 3 tbsp flax seed and blend in a blender until coarse and use.

      Reply
      • Lorna L. Morrison says

        July 22, 2019 at 2:20 pm

        So, it’s 3 Tbsp flax seed & not 3 Tbsp flax meal?

        Reply
        • Richa says

          July 22, 2019 at 7:38 pm

          its flax seed meal. Flax seed that has been ground into a coarse meal

          Reply
  8. Ieva says

    October 15, 2019 at 9:47 am

    Hi! Could yiu explain me? It’s written in recipe “70 to 85 % dar chocolate”, but in video you use cocoa? I’m interested in this recipe a lot, so I want to make it in a right way 🙂

    Reply
    • Richa says

      October 15, 2019 at 12:22 pm

      in the video i used chocolate chips instead of chopped 70% dark chocolate. I mention in the ingredient list that you can use either.

      Reply
  9. Carmen says

    December 27, 2019 at 2:07 pm

    5 stars
    Thanks for this recipe, the brownies are deliciously rich and tasty! Once I got the ingredients together they were also easy to make – I used date syrup instead of maple as that’s what was in the fridge and melted 1 x 100g bar dark chocolate into the milk (this replaced the mix of dark chocolate and semi sweet chocolate chips). A non-vegan friend of my daughter said “Mmm, this is a good brownie!”
    I also found your step by step instructions great and it was helpful to know what the batter would look like. My brownie baked in around 20 minutes on the middle shelf at 180 C. I didn’t make the ganache as the brownie is rich enough without it, but I will probably try that recipe as a topping or sauce for other desserts.

    Reply
    • Richa says

      December 27, 2019 at 3:31 pm

      awesome!

      Reply
  10. Lori says

    December 31, 2019 at 2:13 pm

    5 stars
    Thank you so much for this recipe! I’ve been searching for years (and had given up)for a vegan recipes for my son who is allergic to dairy and eggs. He had never had a decent brownie. Another son is now also gluten free, so this fits the bill perfectly! I’ve made it many times and it always turns out well. The only changes I made are using all dairy free semisweet chocolate chips instead of a blend of chocolates and I mix the flax and psyllium into the dry ingredients because I found they would clump in the hot milk mixture. Thank you for giving us brownies we can all eat!

    Reply
    • Richa says

      December 31, 2019 at 3:07 pm

      awesome!

      Reply
  11. Vani says

    February 15, 2020 at 9:04 pm

    Hi
    How many days does the brownie last?

    Reply
    • Richa says

      February 16, 2020 at 12:37 pm

      3 days on the counter. refrigerated for 2 weeks

      Reply
  12. Mona says

    March 24, 2020 at 8:10 pm

    Hi! I love your recipes!!

    If I want to double the batter and pan size, can I just double the baking time?

    Thanks again’!

    Reply
    • Richa says

      March 26, 2020 at 4:14 pm

      baking time wont double but will jus increase by 10-15 mins, double evryhing else

      Reply
  13. Marianne says

    August 16, 2020 at 2:03 pm

    4 stars
    Very nice flavoured brownie. I’m wondering however what acts as the activator for the baking soda?

    Reply
    • Vegan Richa Support says

      August 16, 2020 at 6:11 pm

      thanks. Baking soda is made from one ingredient – sodium bicarbonate. Sodium bicarbonate is a base (alkaline) that’s activated when it comes in contact with an acid, such as buttermilk, yogurt, brown sugar or vinegar (usually the acid is part of your recipe

      Reply
      • Marianne says

        August 17, 2020 at 6:42 am

        Ah so in this case it is the maple syrup that acts like an activator?

        Reply
  14. steff says

    October 24, 2020 at 12:01 pm

    How many grams of chocolate would 1/2 cup be?

    Reply
    • Vegan Richa Support says

      October 25, 2020 at 2:30 pm

      65 grams

      Reply
  15. Zhe says

    January 5, 2021 at 7:07 pm

    5 stars
    Hello.

    About the video (a closer look)…1/2 cup dark cocoa powder is use in the video, NOT melted chocolate. Can this be addressed?

    Reply
    • Vegan Richa Support says

      January 7, 2021 at 1:27 pm

      in the video i used chocolate chips instead of chopped 70% dark chocolate. I mention in the ingredient list that you can use either.

      Reply
  16. Zhe says

    January 6, 2021 at 8:01 am

    The video shows 1/2 cup dark cocoa powder used. However, the recipe calls for hard chocolate. Please clarify what should be used- cocoa powder or baking chocolate?

    Reply
    • Richa says

      January 6, 2021 at 9:40 am

      My video assistant must’ve use cocoa powder because they didn’t have dark chocolate on hand. Both work but dark chocolate makes the brownies fudgier

      Reply
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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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